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Unearth a Harvest of Fresh Flavors at The Farm

by Pam's Plate January 18 2013 5 Comments

On a blazingly bright but frigid January day, when sunshine drew the crowds but left the runs at Canyons World Cup quick, I found reprieve at The Farm, a soothing haven of hospitality and huge flavors.

Located at the base village, The Farm’s focus is on sustainability with cuisine designed to support Utah growers and farmers. But the dishes are more than their roots; sometimes it’s not what’s in your pantry but what you do with it.

I grew up on a rural Utah farm and while we had access to fresh local ingredients, they weren’t featured on Mom’s menu. We always had a side of beef in the locker and orchards of black walnuts, apricots and plums. We made bread and butter sandwiches with wild cress and scrambled eggs from the Banty chickens. But most nights, dinner was a rotating collage in the shades of paprika red and bell pepper green: goulash, tacos, spaghetti and chop suey. Where was my duck prosciutto? My whey-braised rabbit flat bread?

The interior of The Farm is also more chic than any farmhouse I’ve seen. It’s as if Hemingway and Ralph Lauren got together and said, “Let’s design a restaurant on a ski slope!” It’s manly but subtle. Mountain style—without the stubble.

The food. The food. Thoughts of lunch make my mouth water. Chef de Cuisine Phil Grubisa delivers an awesome onslaught of flavors. This is a place to eat with gusto. The charcuterie selection is house made and includes headcheese and a chicken roulade. Yep, head cheese, the creamiest, fattiest meat butter you’ll ever spread on bread. The oxtail onion soup is served in a casserole, in a broth dark and rich as fertile soil. The farm burger is worth the $18, just for the juicy factor. It’s packed with beefy flavor and brightened with a spicy aioli. You can add ham and an egg for $7, which sounds fantastic. I didn’t actually order a salad or any vegetables except tempura beans, (my oversight) but the salad of charred gem lettuce, mushroom conserva, onion, house ricotta and honey wine vinaigrette is on my list for next time.

Overall, The Farm is simply well-thought out, down to the napkin rings, and this holds for the wine and libations categories, where I found some interesting surprises. First, they carry three different ages of Pappy Van Winkle’s family reserve bourbon, which you can’t find anywhere in Utah. Second, the wine list includes a page featuring regional wines from the Four Corners states and Idaho. Third, nothing will warm your soul like Rye’s Indulgence, a cocktail of unusual spirits and cool construction. Served in a martini glass, a frosty white crème falls gently into the deep, liquory depths, like heavy powder on a dark night.  

And lastly, speaking of the fluffy stuff, try the “Powder Lunch” for $30. This includes choice of soup or gem lettuce salad; the farm burger, grilled cheese or corned brisket; and desert of sugar doughnuts or milk & cookies. Makes you pray for après .

The Farm

Location: On the Ski Beach, across from the base of Red Pine Gondola.

1-435-615-8080

Open for Dinner nightly, 5:00pm - 9:30pm

Lunch and Après served Thursday - Sunday, 11:30am - 5:00pm

 

Local Knowledge

The Farm was voted “Best Restaurant of 2012” by Salt Lake Magazine.

Reservations recommended for lunch and dinner.

Enjoy The Farm even if you’re not skiing. You can either park at the 7-11 and ride the Cabriolet, which drops you right at the front door. Or valet park at The Grand Summit Hotel. Validated parking. Warning: the Cabriolet stops running at 7 p.m., so this would only be an option for lunch or an early dinner.

 

 

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About the Author

Pam's Plate

Pamela Olson

Pamela Olson is the Ski Utah Food Blogger. Pamela Martinson Olson is a freelance writer and former executive editor of Utah Homes & Garden magazine. A native Utahn, she grew up drawn to the natural world, camping in and hiking the state’s deserts and high mountain peaks. A birdwatcher and fly fisher, she’s become a passionate skier over the last few years, seeing mountains and snowstorms in an entirely different light. Pam will be writing about food, restaurants, and aprés.

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